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A Highland Fish Sauce

Yield: 1 servings

Ingredients and directions for this recipe

No Ingredients Found

To an English pint of red port (Burgundy or claret is better) add
fifteen anchovies, chopped and prepared by steeping in vinegar in a
close-covered vessel for a week; add to this a stick of
horse-radish, scrapped, two onions, and a handful of parsley chopped,
a dessertspoonful of lemon thyme stripped of the stalks, two
bay-leaves, nutmeg, and six blades of mace roughly pounded, nine
cloves, and a small dessertspoonful of black pepper bruised. Pour
over these ingredients a large half-pint of port-wine vinegar, and
simmer slowly in a silver or new block-tin saucepan, or earthen
pipkin, till the bones of the anchovies are dissolved. Add a few
grains of cochineal if the colour is not good. Strain the liquor
through a hair sieve and, when cold, bottle it for use, securing the
vials well with corks and leather. When to be used shake the vials
before pouring out the sauce; two tablespoonfuls will impart a high
flavor to four ounces of beat butter, in which it must be simmered
for a minute before it is served.

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Next recipe A Hollywood Ham

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